Five & Diner, 5015 E University Ave, Pleasant Hill, IA - Restaurant inspection findings and violations

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Business Info

Name: FIVE & DINER
Type: Restaurant without liquor
Sub type: Full Service
Address: 5015 E University Ave, Pleasant Hill, IA 50327
Owner and phone: BETTY & DANIEL THURMAN
(515)265-4306

Total inspections: 13
Last inspection: 8/27/2010

Primary contact: Betty Thurman
Cuisine: American
Reservations: Not accepted

Restaurant representatives - add corrected or new information about Five & Diner, 5015 E University Ave, Pleasant Hill, IA »

Inspection findings

Inspection Date

Type

  • Food Temperature/Time Control
    • Re-heating to 165°F in 2 hrs (Inadequate re-heating for hot holding (time/temperature) 3-403.11, p 77)
      Ensure all foods are reheated to 165* prior to placing in steam table. Soup was 127*. Corrected at time of inspection.
  • Food Source/Handling
    • Food Protection (Misc. sources of contamination 3-307.11, p 72)
      Observed taco salad shells stored uncovered, directly under ceiling vent. Corrected at time of inspection. Observed fly strip hanging directly above food prep area.
    • Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
      Observed raw gorund beef stored over muscle cut beef. Corrected at time of inspection. Gave handout for proper storage of raw meats.
  • Facility/Equipment Requirements
    • Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
      Observed ceiling vents unclean throughout kitchen and over salad line is service station.
8/27/2010Routine
No violation noted during this evaluation. 11/2/2009Mail-In
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      REPEAT VIOLATION- Observed sliced tomatoes at 60*.
  • Personnel
    • Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
      Observed kitchen employee drinking from an uncovered (and no straw) glass in the kitchen.
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      REPEAT VIOLATION- Potentially hazardous foods in the walkin cooler not adequately date marked- some were past 7 day shelf life, some dates were changed to extend shelf life, some containers had wrong dates (such as made on 10/23/09). Gave datemarking guidance document for review.
  • Other Operations
    • Consumer advisory posted (Consumer advisory: menu does not identify foods served raw or undercooked with an asterisk and disclosure of potential risk of consumption in undercooked form 3-603.11(B), pg 95)
      REPEAT VIOLATION- Specific items that may be served undercooked not disclosed on menu.
10/21/2009Routine
  • Food Temperature/Time Control
    • Adequate cooling for cooked/prepared food (Improper cooling methods 3-501.15, pg 81)
      Observed soup cooling in large covered plastic container.
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Observed sliced tomatoes holding at 50 degrees.
  • Personnel
    • Proper handwashing (Hands & arms, when to wash 2-301.14, p 42)
      Observed food employee fail to change gloves and wash hands between changing tasks.
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      Observed potentially hazardous ready-to-eat foods not properly datemarked.
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
      Observed food stored on floor.
  • Plumbing/Water/Sewage
    • Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
      Observed handwashing signs not posted at all handsinks including restrooms.
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Temperature device not designed to check temperature in thin foods (meat patties) 4-302.12(B), pg 120)
      Establishment unable to provide thin probe thermometer.
    • Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
    • Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
      Observed wiping cloths not maintained in sanitizer solution.
  • Other Operations
    • Handling/storage/labeling of toxic items (Working containers not identified with common name of material 7-102.11, p 181)
      Observed toxic spray bottles not properly labeled.
    • Consumer advisory posted (Consumer advisory: menu does not identify foods served raw or undercooked with an asterisk and disclosure of potential risk of consumption in undercooked form 3-603.11(B), pg 95)
      Observed specific items that may be served undercooked not disclosed on menu.
10/8/2009Routine
No violation noted during this evaluation. 12/12/2008Complaint
No violation noted during this evaluation. 6/4/2008Routine
No violation noted during this evaluation. 5/28/2008Routine
No violation noted during this evaluation. 10/4/2007Re-Check
No violation noted during this evaluation. 5/10/2007Routine
No violation noted during this evaluation. 9/26/2006Re-Check
No violation noted during this evaluation. 9/13/2006Routine
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      RAW EGG MIXTURE WAS SITTING IN A TUB OF MELTED ICE WATER AND THE PRODUCT WAS AT 60 DEGREE'S. RAW EGG PRODUCT MUST BE MAINTQAINED AT 41 DEGREE'S OR LESS. THIS PORDUCT WAS ON THE TOP OF THE PREP TABLE AND MUST BE MAINTAINED AT THE PROPER TEMPERATURE AT ALL TIMES. COFFEE CREAMERS ARE SITTING ON TOP OF ICE BUT ARE NOT COLD. THE ICE MUST BE PACKED UP AROUND THE PRODUCT, AS HIGH AS THE PRODUCT IN ORDER TO MAINTAIN THE PROPER TEMPERATURE OF 41 DEGREE'S. IT SAYS RIGHT ON THE PRODUCT THAT IT MUST BE REFRIGERATED. REAL BUTTER MUST BE MAINTAINED AT 41 DEGREE'S OR ABOVE 140 DEGREE'S. IT CAN NOT SIT AT ROOM TEMPERATURE BECAUSE IT IS A REAL DAIRY PRODUCT. THIS IS THE SQUARE BLOCK OF REAL BUTTER THAT IS OUT IN THE FRONT OF THE HOUSE.
  • Personnel
    • Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
      EMPLOYEE'S MUST NOT HAVE OPEN TOP DRINKS IN THE FOOD PREP AREA'S. EMPLOYEE'S MUST BE INSTRUCTED.
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      ALL HAZARDOUS READY TO EAT FOODS MUST BE DATE MARKED ON THE DAY THE PRODUCT IS OPENED AND IT MUST BE USED WITHIN 7 DAYS FROM THAT DATE. THESE ITEMS ARE, HARD BOILED EGGS, TUNA, COTTAGE CHEESE, SOUR CREAM, TETA CHEESE, ECT. AND ANY OTHER SAME TYPES OF FOODS THAT I MAY HAVE MISSED. ALL EMPLOYEE'S MUST BE INSTRUCTED ON THIS FOOD CODE REQUIREMENT.
    • Food Protection (Misc. sources of contamination 3-307.11, p 72)
      The hoses on the milk machine must be cut at a sharp 45 degree angle so they will properly drain and the plastic sleeve must be removed so it does not hold milk and cross contaminate.
    • Approved Source/Sound Condition (Non-compliance with food law 3-201.11, p 48)
      ANY HAZARDOUS READY TO EAT FOOD THAT IS NOT DATE MARKED WHEN THE PRODUCT IS OPENED IS MARKED AND DIRECTED THAT THE FOOD ISNOT IN SOULD CONDITION IF THE PRODUCT HAS NOT BEEN DATE MARKED .
    • Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
      IT IS PROHIBITED TO STORE COOKED PORK ON THE SAME TRAY AS RAW CHICKEN TO PREVENT POSSIBLE CROSS CONTAMINATION. THIS WAS CORRECTED AND THE EMPLOYEE ON DUTY AT THE TIME WAS INSTRUCTED. ALL EMPLOYEE'S MUST BE INSTRUCTED ON THE PORPER SOTRING OF RAW MEATS IN THE WALKIN COOLER.
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
      THERMOMETERS MUST BE IN ALL REFRIGERATED UNITS AND THE MUST BE ACCURATE.
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      CLEAN THE NOZZLES ON THE POP FOUNTAIN, CLEAN THE OVEREHANG ON THE MILK AND JUICE MACHINES, CLEAN UP AROUND THE BEATERS ON THE MALT MIXERS, ALL FOOD CONTAINERS TO GO MUST BE STORED UP SIDE DOWN BEHIND THE FRONT COUNTER. DO NOT STORE KNIVES BETWEEN THE PREP COOLER AND PREP TABLE. STORE CASES OF CUP LIDS UP OFF THE FLOOR BY THE WEST DOOR.
    • Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      Wiping cloths not maintained in sanitizer between use. THE WIPING CLOTHS IN ALL THE FOOD PREP AREA'S AND OUT FRON AT THE WAITRESS TATIONS MUST HAVE CONTAINER OF SANITIZER SET UP AT ALL TIMES AND THE WIPING CLOTHS MUST BE THE SANITIZER BETWEEN EACH USE. THEY MUST BE LEFT LAYING ON THE COUNTERS OR FOOD PREP COUNTERS. THE SANITIZER MUST BE CHANGED ABOUT EVERY 2 HOURS DEPENDING ON HOE MUCH FOOD ENDS UP IN IT. CLEAN THE CEILING INSIDE THE MICROWAVE IN THE KITCHEN.
  • Other Operations
    • Handling/storage/labeling of toxic items (Containers of toxic materials/personal care items: manufacturer's label 7-101.11, p 181)
    • Consumer advisory posted (Consumer advisory: for raw or under-cooked animal foods not posted 3-603.11(A), pg 95)
4/5/2005Routine
No report available.12/20/2004Routine

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